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Pecan Turtle Brownies

Ingredients (15)

For the brownies:

  • 8 ounces bittersweet chocolate, chopped into pea-size pieces
  • 8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon fine salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder

For the caramel-pecan topping:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon fine salt
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups toasted pecans, coarsely chopped
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Nutritional Information
  • Calories331
  • Fat15.61g
  • Saturated fat5.22g
  • Trans fat0.21g
  • Carbs45.82g
  • Fiber1.98g
  • Sugar35.45g
  • Protein3.97g
  • Cholesterol50.61mg
  • Sodium200.53mg
  • Nutritional Analysis per serving (18 servings) Powered by

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Pecan Turtle Brownies

Pecans and caramel meet cakey, moist brownies—need we say more?

This recipe was featured as part of both our Super Bowl Party Playbook menu and our Chocolate Desserts recipe slideshow.

Tips for Christmas

Instructions

For the brownies:
  1. 1Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  2. 2Combine the chocolate and measured butter in a small saucepan. Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from the heat and let cool slightly.
  3. 3Whisk the eggs, sugar, brown sugar, vanilla, and salt in a large bowl until the eggs are broken up and smooth. Add the chocolate mixture and stir to combine. Add the flour and baking powder and stir until just incorporated.
  4. 4Transfer the batter to the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Remove to a rack and cool completely.

For the caramel-pecan topping:

  1. 1Combine the sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
  2. 2Remove from the heat, carefully pour in the cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined.
  3. 3Stir the pecans into the caramel mixture and immediately drizzle over the brownies. Spread evenly to cover the brownies. Cool completely before cutting.
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